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- W1985104037 abstract "Fenugreek gum (FG) was evaluated as a potential material for the improvement of dough farinographic and extensographic characteristics and quality of an Iranian flat bread ‘Sangak’ in terms of moisture content (MC), loaf volume, textural, colour, and sensorial attributes. Response surface methodology-central composite rotatable design was used to optimise the effects of FG content and leavening time on the dough water absorption (WA), development time (DDT), stability time (ST), softening degree (SFD), resistance to extension (R50), extensibility (E), and R/E values. The significant second-order polynomial regression equations with high R2 (>0.888) were successfully fitted for all responses as function of independent variables. However, the quadratic and interaction effects were of independent variables shown to be non-significant on the R/E. The dough formulated with 5.5% w/w FG and leavened for 2.61 h yielded to the maximum WA (63.69%), DDT (2.85 min), ST (6.88 min), and E (284.58 mm) values, minimum SF..." @default.
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- W1985104037 date "2015-04-01" @default.
- W1985104037 modified "2023-09-27" @default.
- W1985104037 title "Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum" @default.
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- W1985104037 doi "https://doi.org/10.3920/qas2013.0389" @default.
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